FlavScents AInsights Entry for Ethyl Propionate (CAS: 105-37-3)

1. Identity & Chemical Information

Ethyl propionate, also known as ethyl propanoate, is a chemical compound with the CAS number 105-37-3. It is identified by the FEMA number 2456. The molecular formula for ethyl propionate is C5H10O2, and it has a molecular weight of 102.13 g/mol. This ester is characterized by its functional groups, which include an ester linkage that contributes to its fruity odor profile. The structure-odor relevance is significant as the ester group is known for imparting sweet, fruity notes, commonly associated with pineapple and other tropical fruits.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Ethyl propionate is known for its pleasant, fruity odor reminiscent of pineapple and other tropical fruits. It is often described as having a sweet, ethereal, and slightly alcoholic character. The intensity of its odor is moderate, making it suitable for use as an impact note in flavor compositions. The taste threshold of ethyl propionate is relatively low, allowing it to impart noticeable flavor at minimal concentrations. It is typically used to enhance the fruity notes in both flavor and fragrance applications, providing a sense of freshness and realism.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Ethyl propionate occurs naturally in various fruits, including apples, bananas, and strawberries. It is formed through esterification, a reaction between ethanol and propionic acid, which can occur naturally in fruits or be synthesized industrially. This compound is relevant to "natural flavor" designations when derived from natural sources through processes like fermentation. Its presence in fruits contributes to their characteristic aromas and flavors, making it a valuable component in natural flavor formulations.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Ethyl propionate is widely used in the flavor industry, particularly in fruit-flavored products such as beverages, candies, and baked goods. It serves as an impact note, enhancing the fruity character of these products. Typical use levels in finished food or beverage products range from 1 to 50 ppm, with higher concentrations used in more robust flavor profiles. Ethyl propionate is generally stable under typical processing conditions, though it may degrade under extreme heat or acidic conditions, which formulators should consider during product development.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, ethyl propionate is used in various fragrance families, including fruity, floral, and gourmand compositions. It acts as a modifier, adding a fresh, fruity top note that enhances the overall fragrance profile. Typical concentration ranges in fragrance formulations are from 0.1% to 1%, depending on the desired intensity and product type. Due to its volatility, ethyl propionate contributes primarily to the top notes of a fragrance, providing an initial burst of freshness.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, ethyl propionate is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use. In the European Union, it is approved under Regulation (EC) No 1334/2008 and assigned an FL number. The United Kingdom follows similar regulations post-Brexit. In Asia, ethyl propionate is generally accepted in Japan and China, though specific regulations may vary. In Latin America, countries like Brazil and those in MERCOSUR also permit its use, with harmonized assumptions across the region.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Ethyl propionate is considered safe for use in food and fragrance applications at typical exposure levels. For oral exposure, it has a high margin of safety, with no adverse effects reported at typical use levels. Dermal exposure in fragrance applications is generally safe, with low potential for irritation or sensitization, as supported by IFRA guidelines. Inhalation exposure is minimal due to its low volatility, though occupational exposure should be monitored to prevent potential irritation.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Ethyl propionate is valued for its ability to impart a fresh, fruity character to both flavors and fragrances. It synergizes well with other esters and fruity compounds, enhancing the overall profile. Formulators should be cautious of its volatility and potential degradation under extreme conditions. It is often under-used in complex formulations where its subtlety can be overshadowed by more dominant notes, yet it can provide a crucial lift to the overall composition.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on ethyl propionate is well-established, with comprehensive documentation available from authoritative sources. Industry practices are well-documented, though some variability exists in regional regulatory interpretations. Known data gaps are minimal, with most information readily accessible through established databases and literature.

Citation hooks: FlavScents

QA Check

• All required sections 1–9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-06-03 07:00:48 GMT (p2)